This is one of eight cookbooks the Pillsbury Company put out featuring recipes that used their products. It’s the only one of the set I have and while, on the cover, it says it cost 98 cents, I think it was a freebie when I working on the Kearney Daily Hub newspaper in central Nebraska.
I’ve cooked from it a lot, but have never used Booth products, as specified in the recipes. Two of my favourites are a great fish stew and an equally delicious German potato salad.
Page 32 was a surprise with seafood for breakfast.
Peppered shrimp and eggs
1/2 pound shrimp, cooked
3 slices bacon
3/4 cup chopped green pepper
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
6 eggs, beaten
1/4 cup coffee cream
1/2 teaspoon Worcestershire sauce
Cut large shrimp in half. Fry bacon until crisp; drain on absorbent paper. Crumble bacon. Cook green pepper and onion in bacon fat until tender. Add seasonings and shrimp; heat. Combine eggs, cream, Worcestershire sauce, and bacon. Add to shrimp mixture and cook until eggs are firm, stirring occasionally.
How it played out
Poor John is usually up early and has had breakfast long before I arrive in the kitchen. That means I have to warn him the night before to hold off eating until the sun comes up, and I can cook and take pictures.
So I made this about 7:30am and pretty much followed the recipe. I had red bell peppers (capsicums) on hand so used those and a whole teaspoon of Worcestershire sauce. And I added the seasoning with the eggs and cream—mostly because I forgot to add them earlier.
Three of us polished off the full batch. Oh, and I cooked a bit extra bacon to have on the side.
A great dish that makes a nice change for breakfast. Spice lovers should up the cayenne or add a couple of shots of Tabasco.
If you’re a fish and seafood lover, check out this great dish we had in China.